Cranberry Pistachio Shortbread Cookies
These shortbread cookies are made by mixing a buttery dough with finely chopped pistachios and dried cranberries, then shaping and baking until golden. The final cookies have a delicate, crumbly texture with vibrant red and green specks, offering a satisfying crunch and rich flavor contrast.
Equipment
- Mixing bowls
- Rolling pin
- Baking sheet
- Parchment paper
- Fork
- Knife
Ingredients
- 1 1/2 cups all-purpose flour sifted
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup finely chopped pistachios lightly toasted and cooled
- 1/2 cup dried cranberries roughly chopped
- 1/4 teaspoon salt
Instructions
- In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy, and you can see a slight gloss forming, about 2-3 minutes.
- Mix in the vanilla extract and salt, blending until evenly incorporated, which helps develop the dough’s flavor.
- Gradually add the sifted flour to the creamed mixture, mixing just until the dough starts to come together and no dry flour remains.
- Fold in the chopped pistachios and dried cranberries, mixing gently until evenly distributed without overworking the dough.
- Turn the dough out onto a lightly floured surface and gently knead it into a smooth ball, which should feel firm but pliable.
- Flatten the dough into a disc about 1 inch thick, then wrap it in plastic wrap and refrigerate for at least 30 minutes to relax the gluten and make rolling easier.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Remove the dough from the fridge and roll it out on a lightly floured surface to about 1/4-inch thickness, smoothing the surface as you go.
- Use a cookie cutter or knife to cut the dough into your desired shapes, then transfer carefully to the prepared baking sheet.
- Prick each cookie lightly with a fork to prevent puffing during baking and to help them bake evenly, then place the tray in the oven.
- Bake for 15-20 minutes, until cookies are golden around the edges and fragrant. Keep an eye on them towards the end to avoid over-browning.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy their delicate, flaky texture with a crunch and bursts of tart cranberry and nutty pistachio flavor.
